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Old 06-30-2007, 11:31 AM   #1
Porky
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Default Cooking Brisket flats???

I just picked up to Choice brisket flats 7 lbs each and need some input on how to do these in my Party. Injection suggestions? Which shelf to cook on? Fat cap up or down?(Please just tell me the preferred way) I will be cooking with my Guru set at 225 or should I adjust this-higher/lower? I will take it to 165 and then foil to 190 or should these temps be altered? The only other things that will be in the cooker are 4- 1lb fatties and some italian link sausage. These will be put on later in the cook. All suggestions are welcome. Thanks in advance.
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Old 06-30-2007, 11:56 AM   #2
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Originally Posted by Porky View Post
I just picked up to Choice brisket flats 7 lbs each and need some input on how to do these in my Party. Injection suggestions? Which shelf to cook on? Fat cap up or down?(Please just tell me the preferred way) I will be cooking with my Guru set at 225 or should I adjust this-higher/lower? I will take it to 165 and then foil to 190 or should these temps be altered? The only other things that will be in the cooker are 4- 1lb fatties and some italian link sausage. These will be put on later in the cook. All suggestions are welcome. Thanks in advance.
I would do fat side down at 200 until it hits 170 then wrap and put the cooker to 225 until 195-199 then cooler it
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Old 06-30-2007, 12:00 PM   #3
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I'm no brisket expert, (leave that to the texans) but I do mine around 225 degrees fat side up no foil. Take it till it hits 195 then foil and cooler for 1-2hrs. Hell folks round here don't know brisket from roast beef so I guess they are just easily impressed. I may be switching to fat side down for my next brisket though. Always trying something new!
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Old 06-30-2007, 12:27 PM   #4
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Porky, what do you mean backwoods w mod? What mods?
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Old 06-30-2007, 02:11 PM   #5
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I cook at 225 degrees until internal temp in the flat section reaches 165 degrees wrap in foil adding a mix of apple and grape juice (optional)
Continue to cook until internal reaches 200 degrees
Let rest for up to one hour then slice against the grain.
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Old 07-01-2007, 06:18 AM   #6
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Porky, what do you mean backwoods w mod? What mods?
Steve, the Backwoods is with Upgrades, the Bar B Chef is with Mods-chimmney extension to grate level, temp guage moved to grate level, baffle extension from firebox to cooking chamber added, charcoal basket. Hope this helps, if you would like to see the set up, come on over I'd be happy to hang out with you.
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Old 07-01-2007, 06:35 AM   #7
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Steve, the Backwoods is with Upgrades, the Bar B Chef is with Mods-chimmney extension to grate level, temp guage moved to grate level, baffle extension from firebox to cooking chamber added, charcoal basket. Hope this helps, if you would like to see the set up, come on over I'd be happy to hang out with you.
i would like to see that. what mods did you do to the backwoods?
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Old 07-01-2007, 08:18 AM   #8
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No foil ever
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Old 07-01-2007, 10:30 AM   #9
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No foil ever
Foil always...equals moist competition brisket!
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Old 07-01-2007, 12:16 PM   #10
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Originally Posted by Against The Grain View Post
No foil ever
Quote:
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Foil always...
That argument is as old as fat cap up or fat cap down.
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Old 07-01-2007, 02:39 PM   #11
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That argument is as old as fat cap up or fat cap down.
That's easy!
Fat cap OFF

Foil is a tool that some chose to use.

A personal preference thingie.

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Old 07-01-2007, 08:23 PM   #12
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I cook with the fat cap up and no foil. Take the meat to 185, pull it and then wrap it and it will climb to 200.
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